Explorers Thin Crust Pizza
Embark on a culinary adventure with our "Explorers Thin Crust Pizza," a perfectly crispy, artisan-style creation that will transport your taste buds to the heart of Italy. This homemade pizza combines a delicate blend of all-purpose and semolina flours for a thin, golden crust that cooks to perfection in just minutes. Topped with vibrant crushed tomatoes, melty mozzarella, savory pepperoni, and fresh slices of red bell pepper, each bite is an explosion of flavor and texture. A sprinkle of oregano and a touch of Parmesan elevate the experience, while freshly torn basil leaves add a fragrant finish. With easy-to-follow steps and customizable toppings, this recipe is perfect for pizza night at home. Whether you’re a pizza purist or love experimenting with flavors, this thin crust creation will satisfy your cravings in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cups Semolina flour
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 0.75 cups Warm water (110°F)
- 2 tablespoons Olive oil
- 0.75 cups Crushed tomatoes
- 1.5 cups Shredded mozzarella cheese
- 0.25 cups Parmesan cheese, grated
- 0.5 cups Pepperoni slices
- 0.5 Red bell pepper, thinly sliced
- 0.25 cups Black olives, sliced
- 6 Fresh basil leaves
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, combine all-purpose flour, semolina flour, yeast, sugar, and salt. Mix well.
Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45 minutes, or until it doubles in size.
While the dough is rising, prepare the toppings by slicing vegetables, olives, and shredding cheeses.
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat up.
Once the dough has risen, punch it down and divide it into two equal portions. Roll out one portion into a thin 12-inch circle on a floured surface.
Carefully transfer the rolled-out dough onto parchment paper for easier handling.
Spread the crushed tomatoes evenly over the dough, leaving a ½-inch border around the edges.
Sprinkle mozzarella cheese and Parmesan cheese over the sauce.
Add pepperoni slices, red bell pepper strips, and black olives on top of the cheese.
Sprinkle dried oregano and an optional pinch of crushed red pepper flakes for extra flavor.
Carefully transfer the pizza (on the parchment paper) to the preheated pizza stone or baking sheet in the oven.
Bake for 10-12 minutes, or until the crust is crisp and golden brown and the cheese is bubbly.
Remove the pizza from the oven and let it cool for 2 minutes. Garnish with fresh basil leaves before slicing and serving.
Repeat with the second portion of dough or save it for another pizza.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
